Butternut Squash Hummus

Ingredients

• 2 cups canned chickpeas, drained (reserve a little liquid)
• 1 cup cubed butternut squash
• 1 teaspoon kosher salt
• garlic cloves, minced (about a teaspoon)
• 1/3 cup tahini (sesame paste -found in the peanut butter section of your grocery store)
• 6 tablespoons freshly squeezed lemon juice ( 2 lemons)
• 1-2 tablespoons reserved liquid or water
• 8-12 dashes hot sauce (your favorite!)
• pine nuts for topping

Instructions

1. Preheat oven to 400 degrees.
2. Place squash cubes on baking pan, drizzle with olive oil.
3. Roast for 20-25 minutes.  Let cool.
4. Place all ingredients in food processor and whirl away until coarsely pureed.
5. With food processor blade running, add the reserved chickpea juice and up to 1/4 cup olive oil, until desired consistency.
6. Taste for seasoning.
7. Add pine nuts on top.
8. Drizzle with a little olive oil if desired.
9. Serve chilled or at room temperature.

Notes

Add different toppings depending on your mood.  Feta cheese, pomegranate arils (seeds).  Serve with crackers, pita chips, garlic bagel chips or veggies.

I love the orange color especially if your favorite team involves orange.  Makes a great tailgating or homegating dip!

By KathyMillerTime